Non-Tariff Barriers

Non-Tariff Measure

NTM classification

B7: Product quality, safety or performance requirements 

Date when the measure came into force

09 September 2004 

Publication where the measure is specified

Government Notice R. 791 (Government Gazette 26531) of 9 July 2004 

Regulation where the measure is specified

Compulsory Specification For The Manufacture, Production, Processing and Treatment of Canned Meat Products 

Country/Region applying the measure

South Africa 

The rationale of the measure

This specification specifies requirements for the manufacture, production, processing and treatment of canned meat products intended for human consumption. 

Coded list of objectives

X: For purposes n.e.s. 

Description of the measure

7.17 Meat paste, potted meat and chopped meat
7.17.1 Preparation
7.17.1 .1 Meat paste and potted meat
Meat paste and potted meat shall be prepared from meat, with or without edible offal (see 7.17.2), that has been so comminuted as to form a spreadable paste, with or without the addition of tomato, starchy (farinaceous) material, and other acceptable ingredients. Bone shall not be used in any form in the product other than in chicken paste and similar pastes derived from dressed whole poultry, in which milled bone may be present, provided that it does not detract from the quality in any way and that bone content in the end product is not in excess of the bone-to-flesh ratio that naturally exists in dressed whole poultry.
7.17.1.2 Chopped meat
Chopped meat shall be cured and prepared as a solid pack of chopped meaL which may contain a maximum of 5 % starchy (farinaceous) material, calculated as starch. Soya and other non-meat proteinaceous material shall not be added to the product.
7.17.2 Edible offal (see 12.1.2.5 and 12.1.2.6)
Where edible offal is used in the manufacture of the product, its nature and species origin shall be declared in the title of the product.
7.17.3 Natural binder (see 5.23, 12.1.2.5 and 12.1.2.6)
In potted meat and in pastes other than liver paste, added natural binder shall constitute not more than 5 % by mass. Natural binder shall not be added to liver paste or to chopped meat.
7.17.4 Composition requirements
7.17.4.1 Meat pastes
Where the product is described in the title as containing tomato, the actual total meat content
determined in accordance with 11.3 and 11.4, shall be at least 65 % and the fat content shall not exceed 40 % of the actual total meat content. In other cases the actual total meat content determined in accordance with 11.3 and 11.4, shall be at least 70 % and, except in liver paste, not more than 40 % of the actual total meat content shall be fat. Liver paste shall contain at least 25 % of liver and not more than 45 % of the actual total meat and edible offal content, determined in accordance with 11.4, shall be fat.
Subject to the regulations under the current Foodstuffs, Cosmetics and Disinfectants Act, and the conditions governing the use of soya and other foreign protein (see 6.12), the product may contain these and milk powder and eggs. The starchy (farinaceous) material determined in accordance with 11.5 and calculated as crude starch, shall be not more than 6 % by mass. Approved colourants may be used.
7.17.4.2 Potted meat
When determined in accordance with 11 .3 and 11.4, the actual total meat content of the product shall be at least 90 % and when determined in accordance with 11.4, the fat content shall not exceed 37 % of the actual total meat content. The starchy (farinaceous) material, determined in accordance with 11.5 and calculated as crude starch, shall not exceed 5 %.
7.17.4.3 Chopped meat
In case of chopped ham, the word "chopped" must be in letters of the same prominence and colour (and printed next to and on the same line) as the word "ham".
When determined in accordance with 11.3 and 11.4, the actual total meat content of the product shall be at least 90 % and, except in the case of a pork product, when the fat content is determined in accordance with 11.4, it shall not exceed 37 % of the actual total meat content. In a pork product the fat content shall not exceed 42 % of the actual total meat content when determined in accordance with 11.4. colourants shall not be used.
7.17.5 Curing salts
The product may contain curing salts (see 6.7).

7.17.6 Phosphates
The product may contain added phosphates (see 6.8).
7.17.7. Texture and appearance
7.17.7.1 Pastes and potted meats
The texture of pastes and potted meat shall be such that they can be readily spread, and they shall be practically free from pieces of sinew, gristle, bone, sandiness and grittiness. The contents of any one container shall be acceptably uniform throughout and acceptably free from internal and surface cavities. The product shall be acceptably free from separated fat, starch or aqueous material. Discolouration, other than light surface discoiouration due to oxidation, shall not be present.
7.17.7.2 Chopped meat
Chopped meat shall have a coarse to medium-coarse, firm, compact and chopped texture. The muscular structure shall be visible in the chopped pieces of meat. The product shall not have a predominantly emulsified texture. Fat present shall be evenly distributed throughout the product. The product shall be free from visible exuded material. Chopped meat shall have a characteristic meaty flavour and shall be free from surface and internal cavities. It shall be free from pieces of bone, cartilage and gristle and shall be free from discolouration. The contents shall not adhere to the insides of the container. A chopped ham product shall not be presented or packed in such a way as to mislead the consumer into believing that it is a ham or pork shoulder product as specified in 7.8.
7.17.8 Percentage fill of container
When determined in accordance with 10.4.3, the percentage fill of the container with product shall be at least:
a) 90 % in the case of cans; and
b) 85 % in the case of glass jars. 

Reference of the measure

Regulation 7.17 

Measure also domestic

Yes 

Products affected by the measure.

Description

Meat paste, poaed meat and chopped meat 

Countries/Regions affected by the measure.

Description

All countries